# Components:
→ Chocolate Reindeer Cupcakes
01 - 1 cup all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 1/2 cup whole milk
08 - 1/4 cup vegetable oil
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 1/2 cup hot water
→ Chocolate Frosting
12 - 7 tablespoons unsalted butter, softened
13 - 1 2/3 cups powdered sugar
14 - 1/4 cup unsweetened cocoa powder
15 - 2 tablespoons milk
16 - 1/2 teaspoon vanilla extract
→ Gingerbread Antlers
17 - 3/4 cup all-purpose flour
18 - 1/2 teaspoon ground ginger
19 - 1/4 teaspoon ground cinnamon
20 - 1/8 teaspoon ground cloves
21 - 1/8 teaspoon baking soda
22 - Pinch of salt
23 - 3 tablespoons unsalted butter, softened
24 - 2 1/2 tablespoons brown sugar
25 - 1 tablespoon honey or molasses
26 - 1 tablespoon milk
→ Spiced Cranberry Mousse
27 - 1 cup fresh or frozen cranberries
28 - 1/4 cup granulated sugar
29 - 1/2 teaspoon ground cinnamon
30 - 1/8 teaspoon ground nutmeg
31 - 1/2 cup heavy cream
32 - 3 1/2 ounces cream cheese, softened
→ Decoration
33 - 8 red candy-coated chocolates (for noses)
34 - 16 candy eyes
35 - 16 mini pretzels (optional, for extra antlers)
# Method:
01 - Preheat oven to 350°F. Line a muffin tin with 8 paper liners.
02 - Sift flour, cocoa, sugar, baking powder, baking soda, and salt into a bowl. In another bowl, whisk milk, oil, egg, and vanilla. Combine wet and dry ingredients, then slowly stir in hot water. Fill liners two-thirds full and bake for 18 to 20 minutes. Cool completely.
03 - Beat butter until creamy, gradually add powdered sugar and cocoa, mix slowly. Stir in milk and vanilla, then beat until light and fluffy.
04 - Mix flour, ginger, cinnamon, cloves, baking soda, and salt. Cream butter and sugar, add honey and milk, then combine with dry ingredients to form a dough. Chill for 15 minutes, roll to 1/5 inch thick, cut antler shapes using a template or knife. Bake at 350°F for 8 to 10 minutes. Cool completely.
05 - Simmer cranberries, sugar, cinnamon, and nutmeg over medium heat for 10 minutes until soft. Cool and blend until smooth. Whip cream to soft peaks. Beat cream cheese until smooth, fold in cranberry puree, then fold in whipped cream gently.
06 - Frost each cupcake with chocolate frosting. Garnish with gingerbread antlers or pretzels, candy eyes, and a red candy nose.
07 - Arrange cupcakes on a platter alongside bowls or quenelles of cranberry mousse and additional antlers for dipping.
